Macaroni N Cheese Soup Recipes

Steps:

• In a stockpot, bring water and bouillon to a boil. Add celery, carrots, onion and green pepper; cook for 4 minutes or until tender. Add macaroni. Cover and return to a boil; boil 2 minutes. Remove from the heat; let stand for 8-10 minutes or just until macaroni is tender., Meanwhile, melt butter in a large saucepan. Add flour, stirring until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted; add to undrained macaroni mixture.

Steps:

• Cook macaroni according to package directions, drain and set aside.
• Combine broccoli, onion, and water in saucepan.
• Bring to a boil, cook 2 minutes; do not drain.
• Stir in cooked macaroni, packet of cheese sauce,, milk, cheese soup, ham, salt, and pepper.
• Return to a boil, stirring occasionally.
• Ladle soup into 6 bowls.

Steps:

• Bring a medium saucepan of lightly salted water to a boil over high heat.
• Add the macaroni and cook until tender, about 9 minutes. Drain well.
• Meanwhile heat the broth and the tomatoes to a simmer in a large saucepan over medium heat.
• Gradually whisk in the Velveeta until melted.
• Stir in the cooked macaroni and heat through.
• Season soup with salt and pepper and then add hot sauce.
• Serve topped with cheddar cheese if desires.

Steps:

• In a large saucepan, combine the broth, broccoli, cauliflower and carrots. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the vegetables are tender.
• Add the macaroni and cheese, whipping cream and velveeta. Cook and stir until cheese is melted. Add the chicken and pepper; heat through.

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.
• Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.
• Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.
• Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.

Steps:

• For the soup: Melt the butter in a large Dutch oven or pot over medium heat. Add half of the onions and season with 1/4 teaspoon salt and a few grinds of pepper. Top with the remaining onions and season with 1/4 teaspoon salt and a few more grinds of pepper. Add the bay leaves and thyme. Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, 45 minutes to 1 hour.
• Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced to 5 cups, 30 to 40 minutes. Season with salt and a few grinds of pepper. Remove the bay leaves and thyme. Either keep warm on a low burner or cool completely, refrigerate and reheat later. (The soup can be made and refrigerated up to 2 days in advance or frozen for up to 1 month).
• For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions. Drain, reserving 1/2 cup of the cooking liquid.
• Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the milk and reserved pasta water and stir until thick, about 4 minutes. Stir in 1 cup each of the cheeses, 1/2 teaspoon salt and a few grinds of pepper; stir until melted and smooth. Remove from the heat and stir in the cooked pasta until coated. Let cool slightly, stirring frequently.
• Preheat the oven to broil. Place the soup crocks on a rimmed baking sheet and divide the hot soup among the crocks, filling about three-quarters of the way. Top each with a quarter of the mac 'n' cheese (some will sink into the soup, which is fine). Evenly sprinkle with the remaining cheeses and the panko. Broil until the cheese is melted and golden brown in spots, 2 to 3 minutes (the soup will bubble and some may spill out). Serve hot.

Steps:

• Bring chicken broth to boil in 2 quart saucepan.
• Add macaroni and carrots and simmer 7 minutes, stirring occasionally.
• Remove from heat and set aside.
• Saute onion in butter in 3 quart saucepan.
• Reduce heat to low and blend in flour.
• Gradually add milk and stir in macaroni mixture.
• Cook, stirring constantly, until thickened.
• Remove from heat.
• Add cheese; stir until melted.

Steps:

• Cook Macaroni in large saucepan as directed on package. Drain. Add milk to same pan; bring to boil. Return Macaroni to pan.
• Add Cheese Sauce; cook and stir on low heat 2 min. until mixture is well blended.
• Stir in corn, onions and pepper; cook 3 min. or until heated through, stirring frequently. Ladle into bowls; top with shredded cheese.

Steps:

• Bring water and milk to boil in large saucepan.
• Stir in Macaroni and vegetable blend. Return to boil; simmer on medium-low heat 12 to 14 min. or until macaroni is tender.
• Add VELVEETA and Cheese Sauce from pouch; cook until VELVEETA is completely melted and mixture is well blended, stirring constantly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl combine macaroni, processed cheese, mixed vegetables, mushroom soup, 1/2 of a soup can of water and sausage. Transfer to a 9x13 inch baking dish.
• Bake, covered with aluminum foil, for 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place macaroni in a 2 quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby.
• Bake 25 to 30 minutes, or until cheese is brown and bubbly.

Steps:

• Cook macaroni in salted boiling water for 12 to 15 minutes or until tender. Drain.
• Melt butter in a saucepan, remove from heat and stir in flour and seasonings. Return to heat and cook for 1 minute.
• Add milk gradually, stirring until sauce boils and thickens, remove from heat.
• Add grated cheese and tomato soup, mix well. Gently heat sauce but don't boil.
• Fry lightly chopped bacon, chopped onion and chopped capsicum and add to sauce. Add macaroni and worcestershire sauce and mix thoroughly.
• Place mixture into a casserole dish and sprinkle with extra cheese.
• Bake in a moderate oven for 25 to 30 minutes.

Steps:

• Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender., Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli and onion; cook, uncovered, for 3 minutes. Stir in the soup, milk, ham and contents of cheese sauce packet; heat through. Drain macaroni; stir into soup.

Steps:

• In a large saucepan, combine the broth, broccoli, cauliflower and carrots. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender., Add the macaroni and cheese, cream and process cheese. Cook and stir until cheese is melted. Add chicken and pepper; heat through.